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Wednesday, July 9, 2014

Spaghetti Squash Primavera

Last month my husband and I were watching an episode of Guy Fieri's Diners, Drive-Ins, and Dives and we found this recipe. Imagine a bunch of sauteed vegetables covered in a delicious marinara sauce, and then topped with melted mozzarella cheese. It doesn't have any meat in it, but trust me, you won't miss it!

This makes enough food to fill both halves of the spaghetti squash (which is enough for me to eat for about 4 meals, so it's probably 3-4 servings depending on how hungry you are):

1 SPAGHETTI SQUASH

1 RED BELL PEPPER, diced

1/2 RED ONION, diced

3 cloves of GARLIC, minced

2 stalks of CELERY, sliced

2 CARROTS, sliced

1 ZUCCHINI, diced

1 small head of BROCCOLI

1 Tbs OLIVE OIL

2 cups MARINARA SAUCE(I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)

Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.

Preheat your oven to 350 degrees F.

While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli.

Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent.

Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy.

By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl.

Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce.

Once the sauce has gotten hot, add the spaghetti squash.

At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)

Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell.

Vualá!

Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half.

Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.

When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!

Look out gooey and wonderful the cheese was after baking in the oven!

We will definitely be making this again soon!

Spaghetti Squash Primavera

Ingredients:

1 SPAGHETTI SQUASH

1 RED BELL PEPPER, diced

1/2 RED ONION, diced

3 cloves of GARLIC, minced

2 stalks of CELERY, sliced

2 CARROTS, sliced

1 ZUCCHINI, diced

1 small head of BROCCOLI

1 Tbs OLIVE OIL

2 cups MARINARA SAUCE(I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)

Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.

Preheat your oven to 350 degrees F.

While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli.

Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent.

Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy.

By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl.

Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce.

When the sauce has gotten hot, add the spaghetti squash.

At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)

Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell.

Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half.

Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.

When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!